And yes, it's another textured soy recipe. I've a few of them. Textured soy is low-fat and a good source of protein, but lacks flavor. So I tend to drown it in sauces, or mix it with ground beef.
Textured soy needs to be hydrated. So soak about 1/3 of the weight you want in water for a few minutes, then drain it. after you drain it, you need to squeeze it to remove excess water. And then it's ready to be used.
Ingredients:
300 Gr. prepared textured soy
1/2 Onion, chopped
2 Cloves of garlic, chopped
1 Cilantro twig, with stem, chopped
1 Teaspoon powdered turmeric
1/2 Teaspoon cumin
1 Tablespoon oregano
1/2 Teaspoon fine herbs
840 Gr. Tomato puree
2 Chicken bullion cubes (low fat, low sodium)
2 Tablespoons Worcestershire sauce
2 Chipotle chilies, chopped
1 Carrot in cubes
1 Cup snow peas
2 Cans baked beans (560 gr. each)
1 Teaspoon olive oil
In a large pot heat the olive oil. Saute the onion and garlic until the onion turns translucent, then add the cilantro and saute for another minute. Add the textured soy, carrot and snow peas and stir fry until the vegetable soften a little.
Reduce heat to minimum and add the tomato puree, the spices, canned beans, Worcestershire sauce, chipotles and chicken bullion cubes. Stir well, making sure the bullion cubes dissolve (if you can, crumble them first so they'll dissolve easier). Bring to a slow boil, stirring occasionally. When it boils, let it simmer for a few minutes, then let it cool and serve.
This dish goes very well with unflavored boiled rice.
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